I’ve been hectoring consumers for a long time about storing cheese properly at home. Make sure it can breathe. But don’t let it dry out. Do this, not that. People would ask whether they needed to buy fancy cheese paper or invest in a cheese vault, and being gadget-averse myself, I always said no. You can provide suitable storage for cheese with materials at hand, I told them. But then I spoke at length to Mark Goldman, owner of Formaticum, the cheese-paper company, and our chat has me rethinking my methods. I’ve edited the conversation for length and clarity but here’s the gist of it: